Buffalo Chicken Mac and Cheese

Ingredients

• 1 Whole Chicken (about 4‑5 lb, skin removed and meat shredded)
• 2 Tbsp McCormick Grill Mates BBQ Seasoning (for seasoning chicken skin and meat)
• 2 Tbsp McCormick Extra Coarse Buffalo Seasoning (adds buffalo flavor to the chicken)
• 1 cup Applewood Wood Chips (for smoking the chicken)
• 1 lb Elbow Macaroni (cook al dente)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 4 Tbsp All-Purpose Flour (for roux)
• 2 cups Whole Milk (full‑fat for richness)
• 1 cup Heavy Cream (adds extra creaminess)
• 2 cups Cheddar Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Blue Cheese (crumbled)
• 0.25 cup Frank's RedHot Sauce (or any hot sauce)
• 1 cup Carrots (thinly sliced for topping)
• 1 cup Celery (thinly sliced for topping)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Prepare and Season the Chicken

   Remove the skin from the whole chicken, set the skin aside, and shred the meat. Toss the shredded meat with 2 Tbsp McCormick Grill Mates BBQ seasoning and 2 Tbsp McCormick Extra Coarse Buffalo seasoning. Lightly season the reserved skin with the same seasonings.

   Time: PT15M

2. Smoke the Chicken

   Preheat the smoker to 225°F (107°C) using applewood chips. Place the seasoned shredded chicken (in a foil pan) on the smoker rack and smoke for about 2 hours, or until the internal temperature reaches 165°F (74°C).

   Time: PT2H

   Temperature: 225°F

3. Crisp the Chicken Skin

   While the chicken finishes smoking, preheat the oven to 425°F (218°C). Spread the seasoned chicken skin on a baking sheet and bake for 12‑15 minutes, turning once, until golden and crisp.

   Time: PT15M

   Temperature: 425°F

4. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 8‑10 minutes until al dente. Drain and set aside.

   Time: PT12M

   Temperature: boiling

5. Make the Three‑Cheese Buffalo Sauce

   In a saucepan melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Slowly whisk in the milk and heavy cream, stirring until the mixture thickens (about 4‑5 minutes). Reduce heat to low and stir in cheddar, Monterey Jack, mozzarella, blue cheese, and Frank's RedHot sauce until smooth. Season with salt and pepper.

   Time: PT10M

   Temperature: medium

6. Combine Pasta, Chicken, and Sauce

   In a large mixing bowl combine the cooked macaroni, shredded smoked chicken, and the cheese‑buffalo sauce. Toss until everything is evenly coated.

   Time: PT5M

7. Assemble the Casserole

   Transfer the mixture to the greased 9×13‑inch baking dish. Sprinkle additional shredded cheddar on top, then scatter the crispy chicken skin pieces, sliced carrots, and celery evenly over the surface.

   Time: PT5M

8. Bake Until Bubbly

   Place the dish in a preheated oven at 350°F (177°C) and bake for 20 minutes, or until the top is golden and the sauce is bubbling.

   Time: PT20M

   Temperature: 350°F

9. Rest and Serve

   Remove from oven and let rest for 5 minutes before serving. Garnish with a sprinkle of fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

46 g

Fat

32 g

Fiber

2 g